Grilled cheese sandwiches with nutty charred brussels sprouts and sweet, lightly caramelized onions.
'Brussels sprouts' on Serious Eats
Though the story of this dish is rather long, its appeal is immediate and clear. Shaved Brussels sprouts and apples combine to make a tart and acidic salad, which plays off a big meaty pork chop. It's obviously more a fall dish, but it's easy to admire all year long.
A smooth sunchoke soup flavored with brown butter and served with crispy bacon and brussels sprouts.
Broccoli and brussels sprouts quickly stir-fried in a hot wok or skillet.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
If Thanksgiving can be recreated completely in pie form, can't the holiday's many familiar flavors be translated into a satisfying salad?
Deep fried brussels sprouts are the greatest thing you've never had. Here, they're tossed with a quick and easy Thai-style chili sauce flavored with fish sauce, lime juice, and chilies.
Deep-fried brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet-tart honey and balsamic vinegar dressing.
Make brunch in 10 minutes or less with this easy hash of brussels sprouts and shallots flavored with fried sage and cheese, topped with a runny egg.
To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts. Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use the sweetener to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts.
Times of need call for resourcefulness and creativity, and it is out of that need that bubble and squeak was born. Bubble and squeak became popular during the Second World War when rationing was in effect throughout Britain and the need to stretch every morsel of food was a necessity. Taking whatever was left after a roast and frying into a cake (or sometimes hash) made those leftovers into an entirely new meal without wasting anything from the previous dinner.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting.
This flavorful, veggie-packed dish is a great use for leftover rice. Note: For best results, use day-old cooked rice. Alternatively, cook rice in the morning, spread in a thin layer on a couple large plates, and place in the refrigerator...
The Occasional Vegetarian's Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts
These Roasted Brussels Sprouts, Butternut Squash, and Apple with Candied Walnuts were created by Carmen Quagliata, chef of New York's fantastically Greenmarket-centric Union Square Cafe for The Occasional Vegetarian. Instead of enriching the cabbage-y sprouts with salty, porky flavors, this recipe pairs their slight bitterness with chunks of sweet winter apples, butternut squash, crunchy candied walnuts, and maple syrup.
These pickled Brussels sprouts include garlic, bay leaves, peppercorns and mustard seeds and are wonderfully zingy.
[Photograph: Blake Royer] Adapted from Food 52....
I like to challenge myself to cook almost any recipe on the grill. So when I finally got around to making Kenji's brussels sprouts with bacon I've been lusting after for a year now, I thought I'd see what I could do over the flames.